Asparagus pasta

1. 1

   Remove the tips of the asparagus and set aside. Finely chop the remaining stems. Heat the oil in a large frying pan over a medium heat. Fry the onion, garlic, thyme and chopped asparagus stems for 10 minutes, or until tender.

2. 2

   Meanwhile, cook the pasta in a saucepan of boiling water for 8-10 minutes, adding the asparagus tips and peas for the final 3 minutes of cooking. Drain and reserve 150ml/5fl oz cooking water.

3. 3

   Transfer the asparagus stems mixture to a blender. Add the lemon zest, lemon juice and Parmesan and season with salt and pepper. Add a splash of the pasta water and blend until smooth.

4. 4

   Return to the frying pan and gently fold in the pasta, asparagus tips and peas. Pour in enough of the reserved cooking water to make a rich sauce.

5. 5

   Divide between four plates and serve with extra Parmesan.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.